![\"Cookies](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-1-BEST-768x1024.jpeg\")
<\/p>\nThese white chocolate dipped vanilla cookies sprinkled with pistachios are the perfect cookies for any holiday event.<\/p>\n
<\/p>\n
Let the holiday baking begin with these cookies! They’re quick and easy to make. The vanilla flavour stands out in these moist, buttery cookies. Dunk half the cookie in white chocolate, sprinkle with chopped pistachios, and you have the perfect holiday treat. These are great for cookie exchanges, parties or gifts.<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-2-BEST-Cookies-on-Plate-and-Whipped-Tea-768x1024.jpeg\")
<\/p>\n
What makes these cookies so great? They are a subtly sweet vanilla flavoured cut-out cookie, dipped in white chocolate, sprinkled with pistachios. The taste is delicious and they look amazing on a holiday platter.<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-3-BEST-Ingredients-Needed-768x1024.jpeg\")
<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-4-BEST-How-to-Make-the-Cookie-Dough-1024x1024.jpeg\")
<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-5-BEST-How-to-Roll-Cut-Cookies-1024x1024.jpeg\")
<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-6-BEST-How-to-Dip-the-Cookies-1024x1024.jpeg\")
<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-7-BEST-Dipping-the-Cookies-768x1024.jpeg\")
<\/p>\n
Pure vanilla extract can be expensive but a little goes a long way. Once you buy it, it will last forever and will age like a fine liqueur. Vanilla will elevate the taste of these cookies (after all they are vanilla cookies) so I highly recommend it.<\/p>\n
Ideally the dough should be below fridge temperature but well above room temperature. Once the dough has been blended it needs to be wrapped and refrigerated for at least one to two hours for the butter to set. When ready to bake, remove dough from the fridge and it let sit at room temperature for 10 \u2013 15 minutes before rolling. If the dough has been refrigerated for a longer time or overnight, allow it to sit a room temperature for 30 minutes.<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-8-BEST-Setting-on-Baking-Sheet-768x1024.jpeg\")
<\/p>\n
Each oven differs, so I recommend you check the cookies at the lesser time of the baking time frame. The cookies are done when they start to turn a pale, light-golden colour on the top and bottom and the cookies still look soft. Over browning is not recommended for these cookies.<\/p>\n
It\u2019s important to use fresh molding wafers or pure white chocolate (not white chocolate chips). Do not cover the melting chocolate, ensure that no moisture from the simmering water enters the bowl and use a completely dry spoon to stir. If the chocolate seizes up, add about 1 or 2 teaspoons of coconut oil or cooking oil and continue stirring and heating until it smooths out. If the chocolate seizes up or starts to set half-way through the dipping process, return the double boiler to a simmering heat and stir until it melts again. I do not recommend melting white chocolate in the microwave; a double boiler is always more successful.<\/p>\n
The yield is about 3 – 4 dozen cookies (36 – 48 cookies), depending on the size of cutter used and the thickness the dough is rolled. Each disk should be rolled to a 10\u201d circle which should give you a thickness between \u215b\u201d \u2013 \u00bc\u201c; it is not recommended to roll out the cookies too thin. Use a 2\u201d or 2 \u00bd\u201d round cutter, however, you can get creative and use any shape or size of cutter but the yield and baking time may differ.<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-10-BEST-Flatlay-Cookies-on-Board-768x1024.jpeg\")
<\/p>\n
Yes the cookie dough can be made in advance. You can keep the disks of dough in the fridge for 3 \u2013 5 days or in the freezer for two to three months. Thaw frozen dough in the refrigerator overnight. Either way, be sure and wrap the dough really well in plastic wrap and take it out of the fridge for 20 \u2013 30 minutes before rolling.<\/p>\n
Store cookies in an airtight container for one week or freeze for 3 months. To thaw frozen cookies, remove cookies from the container to a rack and leave at room temperature for 2 hours.<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-11-BEST-Cookies-in-Gift-Box-767x1024.jpeg\")
<\/p>\n
Spread the joy and make a batch of these must-try cookies! Fill a decorative tin, box or cellophane bag with a few cookies, garnish with pretty ribbon, add a tag and make someone happy!<\/p>\n
![\"\"](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/11\/Vanilla-Cookies-Dipped-in-White-Chocolate-Pistachios-12-BEST-SQ-200x200.jpeg\")
<\/div>\n\t\t